Viral video shows how to make milk cake barfis from leftover rotis; netizens are not convinced

Creating inventive and tasty dishes from leftovers is not only an art, but also necessary to avoid wastage of food. A unique example of this culinary ingenuity is turning leftover rotis into mithai (sweets). It sounds far-fetched, doesn’t it? But it’s happening.

A viral video shared by @taste.thee.best on Instagram showcases a person frying leftover rotis until they’re golden and crispy, grinding them into crumbs, and then mixing them with caramelised sugar and milk to create ‘roti milk cakes’. While the concept is certainly innovative, not everyone was convinced.

A user commented, “Can someone give it another name, you’re looting the respect of milk cake.”

Another made a humorous comparison, “Attey ka halwa bna le sidha (Make an atte (flour) halwa instead).” 

“The way to insult milk cake is a bit casual,” a user joked.

Some offered advice, providing twists to the recipe. “Brother, warm the leftover bread in the morning and add ghee and lightly salt with tea, it will be healthy and tasty,” a person commented.

 

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Despite the mixed reactions, this viral recipe has sparked a lively debate about how far we can stretch the limits of traditional Indian sweets.

Key factors that influence the texture and taste of this milk cake barfi 

Aradhana S, chief culinary and nutrition officer at DIGA Organics, Dwarka, New Delhi, tells indianexpress.com, “The viral milk cake barfi made with roti, ghee, milk, and sugar has a unique texture and taste that sets it apart from traditional barfi. The key factors that influence its texture and taste include the use of leftover roti, the consistency of the milk, and the amount of ghee and sugar added.”

Traditional barfi is typically smooth and dense, she says, often made from ingredients like condensed milk or khoya that create a melt-in-the-mouth consistency. In contrast, the roti-based barfi has a slightly grainy texture due to the fibrous nature of the roti. The texture of the barfi largely depends on how finely the roti is broken down and how well it is mixed with the milk and ghee. If the roti is too coarse, the barfi may have a more crumbly texture.

Aradhana adds, “The use of roti introduces a subtle, wheaty flavour that is absent in traditional milk barfi. This can add a rustic and wholesome dimension to the taste, which may appeal to those who enjoy heartier desserts. The ghee and sugar work to balance this by adding richness and sweetness, while the milk helps to soften the roti and bind the flavours together.”

While cooking, continuous stirring is key to preventing the roti from clumping together. (Source: Freepik)

Tips for ensuring that the roti blends well with the other ingredients to create a smooth and cohesive barfi

Achieving a smooth and cohesive barfi from roti requires a few techniques to ensure that the roti integrates well with the milk, ghee, and sugar, notes Aradhana. These include:

– Finely Crumble the Roti: To ensure a smoother texture, the roti should be finely crumbled or ground. You can use a food processor to break it down into small, even pieces. The finer the roti, the smoother the final texture of the barfi will be.

– Slowly Cook the Roti in Milk: Once the roti is crumbled, cook it slowly in milk over low heat. This allows the roti to absorb the milk and soften completely, blending into the mixture. Stir frequently to avoid lumps and to help the roti break down further.

– Use Sufficient Ghee: Ghee acts as a binding agent and adds richness to the barfi. Don’t skimp on the ghee, as it helps the roti combine smoothly with the other ingredients, creating a cohesive mixture. The right amount of ghee ensures that the barfi sets properly once cooled.

– Stir Continuously: While cooking, continuous stirring is key to preventing the roti from clumping together. This helps in achieving a uniform mixture that will set into a smooth barfi once cooled.

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